Friday, February 11, 2011

Beef & Noodles

--Tailgatin' and how to make mofos start playa hatin' (Recipes)

With the brutal cold streak that hit us after the winter storm I figured now was the perfect time for my annual beef and noodles dinner. I've loved this comfort dish since I was a kid and still do as a grown ass man. I make it for dinner once every winter and it's day usually comes during the frigid weather like anything below zero. This is a great dish on a cold winters day because it's simple prep work and fills the house with a wonderful aroma. It's also got some history in Fort Wayne, Indiana as well as other parts of the state where the Amish reside. I like everyone else out there has been making variations of beef and noodles as far as exact recipes go. However I think I hit the nail in the coffin with this years version so I am going to keep the recipe on record here on the site as I share it with y'all.

Ingredients (Serves 4-6)

- 1 six or seven pound chuck roast- 1 package of egg noodles (use Essenhaus or another Amish brand if you can)- about a cup each of chopped celery and carrots (cut them about 4 or 5 inches a piece)- One shallot, partially chopped up- 1 Lipton onion soup dry mix pouch- 1 Can of cut up mushrooms- 2 or 3 cans of beef broth- One can chicken broth- One can of condensed cream of mushroom soup- Either half or a whole cup of red wine- One package of fresh sliced mushrooms

Directions

Getting my meat good to go

1) Set your oven to 350. Start off by rubbing each side of the roast with the Lipton soup mix. Take a large roasting pot or pan and lube it up with olive oil until it starts to crackle. Place the roast into the pot and nicely brown each side (about 5 mins per) and then remove the roast from the pot and throw in the veggies. Saute the celery and carrots for five minutes and then add the shallots and cook for two more minutes. Brush the veggies off to the side in the pot and throw the roast back in.

Giving it all sorts of flavor by browning it

2) Pour the cup of red wine into the pan and use a wooden spoon to scrape up the good parts and then proceed to add both broths and the can of mushrooms with their juice along with the condensed cream of mushroom soup. Make sure the roast is pretty much covered with liquid and stir it up so that the soup breaks down. Add the top to the pan and put in the oven for four to five hours or until the meat falls apart on contact.

3) When meat is ready remove it from the pot and let it sit and cool. While the meat is cooling cook your noodles according to the package and while that's going on remove the veggies and everything else aside from the liquid from your roasting pan and discard of it. Put the pan over a high heat burner and cook the liquid down into a gravy whihc will take about 10-15 minutes. You may need to use a little flour for thickening.

4) Once no longer too hot to handle, shred your beef into bite size pieces and remove stringy or large chunks of fat so that it's all goof eating like the pieces seen below. You can also start to saute the sliced mushrooms in whatever fashion you like.

da beef for Beef & Noodles

5) Once the noodles are ready, drain them and rinse with oil and butter and throw them into the pot of gravy followed by the beef and then the mushrooms. Mix it all together and enjoy.